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White Chocolate Cherry Shortbread Cookies Recipe

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This recipe for White Chocolate Cherry Shortbread Cookies is from Yulee United Methodist Church Cookbook 2017, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1\2 c flour
1\2 c sugar
1 c cold butter
1\2 c maraschino cherries,drained and finely chopped
12 oz. white chocolate chips, divided
1\2 tsp almond extract
Red food coloring
2 Tbsp shortening
Red and green sprinkles or sugar
Directions:
Directions:
Combine flour and sugar. Using a pastry blender, cut in butter until mixture resembles fine crumbs. Stir in cherries and 2\3 c finely chopped white chocolate. Add almond extract and coloring. Knead mixture until it forms a smooth ball. Shape dough into small balls and place on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar flatten balls 1\4 inch thick. Bake at 325º for 10-12 minutes. Let cool.
In a small sauce pan, combine remaining chocolate (1c.) and shortening. Add a small amount amount of paraffin wax to thin the chocolate. Melt over low heat. Dip 1\2 of each cookie in chocolate allowing extra to drip off. Roll edge in colored sugar or other decoration. Place cookies on waxed paper until chocolate is set.
Number Of Servings:
Number Of Servings:
Makes 80

 

 

 

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